The Authentic "German" Jaeger or Zigeuner Schnitz

4 pork tenderloin or porkchops without bone, slightly beaten thin
salt and pepper 2 taste
2 eggs, beat
italian breadcrumbs
1 lb fresh, sliced mushrooms
2 large white onions
wondra or flour 2 thicken sauce
kitchen bouquet to brown sauce
1 cube of chicken or beef, yes! bouillon

Dip pork into beaten egg, roll in breadcrumbs and fry on each side for 5-7 minutes, keep warm.
Dice onions, saute until yellow glazed, add sliced mushrooms, salt & pepper, kitchen bouquet, bouillon and wondra with 2 cups of water until thickness of gravy is liked.
Spoon gravy generously over meat, serve with fries or potatoe Dumblings and green peas.
Variations include Zigeuner Schnitzel “Gypsy”, just add yellow and red sliced pepper when adding mushrooms and 1/8 cup of vinegar mixed with 5 tablespoons of Worchester sauce.
Enjoy this authentic German Receipe

I enjoyed this in the Black Forest while stationed near Stuttgart in the Army!